Poached sliced beef in hot chili oil is a representative dish of poached Sichuan cuisine. The sliced beef tastes tender, smooth, strongly spicy, and oily but not greasy. It is numbing (麻), spicy hot (辣) and of a hot temperature (烫), similar to the Sichuan hot pot. In this dish, the beef should be tendon-less and oil-free.
200g beef and 80g lettuce
Seasonings: 50g garlic and chives, 5g ginger, 7g dried red chili peppers, 2g peppers, 1 egg, 2g salt, 20g wet starch, 20g thick broad-bean sauce, 15g soy sauce, 30g cooking oil, 20g cooking wine, 5g chili powder, and some soup-stock (or chicken soup).
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
Clean and slice the beef. Starch the sliced beef with the egg white, salt, soy sauce, cooking wine and wet starch. Stir the beef with some tea oil and freeze for a while in an icebox if possible.
Clean and tear the lettuce. Clean and cut the chives into small pieces. Clean and mince the garlic.
Heat some cooking oil. Add and stir-fry the dried red chili peppers and thick broad-bean sauce. Pour in the soup-stock. Boil the soup on high heat.
Add the beef. Stir and cook until it is heated through. Meanwhile, put the lettuce at the bottom of a bowl. When the beef is done, tip it onto the lettuce. Pour the soup into the bowl and sprinkle with chives, garlic and chili powder.
Heat some cooking oil and add it and water to the beef in the bowl at the same time.
The poached sliced beef in hot chili oil is finished.